Wheat Flour Milling Machine Process and Types of Flour

Wheat Flour Milling Machine Process and Types of Flour

  • Submitted By: joannayan
  • Date Submitted: 08/26/2014 11:24 PM
  • Category: Technology
  • Words: 382
  • Page: 2
  • Views: 1

Processed by the WHEAT FLOUR MILLING MACHINE, which as wheat flour.
Wheat flour according to processing accuracy and different use is divided into two types:1. grade powder: according to special machining accuracy can be divided into a powder, especially the second powder, the standard flour, ordinary flour four categories; 2. special flour: Flour is made using a special grinding wheat flour; or according to the needs of intended use, based on the level of powder into food additives, made of flour mixed. Various types of flour, recipe precise, stable quality, to improve labor efficiency, good quality pasta production provides a good raw material.

WHEAT FLOUR MILLING MACHINE is among the most traditional units. Taking into consideration the local needs and market requirement, it can be established at different levels.

Flour is generally used to describe any edible substance in powder form. Of all the cereals milled for flour, wheat is by far the most versatile as hydrated wheat protein is capable of producing a dough that retains gas under pressure. The other cereals are milled, and used at various times in cooking, but they do not give elastic doughs with the same properties as wheat.

The general technological process of the cleaning part is: scalperator—gravity stoner – wheat storage bin- vibrator –magnetic selector- scourer- rotary sifter- gravity stoner- classificatory—auto dampener- tempering bin- blending machine-stoner- magnetic selector-scourer-rotary sifter-spraying water-flour mill.

And during this wheat flour milling machine process, the auto tempering is very important for the product of the milling wheat, when the moisture is proper for the milling flour,, we can get the high flour rate, use the lower consumption, and also get the high quality flour. Before milling, the moisture of the milling flour should stay between 15.5%--16.5%, and 24 hours’ tempering is necessary, if it the soft wheat, the time can be a little shorter but...

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